Instant Pot Pork with Black Eyed Peas + Veggie Bowl

I’ve made roast over the years, but making pork roast in the Instant Pot is a game changer. As we get ready for the New Year, I’m sharing our lucky recipe – Instant Pot Pork with Black Eyed Peas. It’s pork, black-eyed peas, and fresh veggies all made in the Instant Pot. I’ve also added a new way to make brown rice with black-eyed peas.

Instant Pot Pork with Black Eyed Peas + Veggie Bowl

New Years is upon us once again, and you know what that means don’t you? Of course, you do! But just in case you haven’t figured it out we’re preparing a traditional New Year’s pork with black-eyed peas meal to ring in the new year with luck aplenty. But this year we prepared some delicious pork shoulder country style ribs in our Instant Pot and let me tell you they came out absolutely perfect. Don’t worry I’ll show you exactly how I put the whole wonderful and delicious shebang together. So easy and so good.

How to make Instant Pot Pork with Black Eyed Peas + Veggie Bowl

Pork

Ingredients:

4 lbs pork shoulder country style ribs

2 tablespoons extra virgin olive oil

2 large sweet onions

2 1/2 tablespoons McCormick Garlic Herb Black Pepper with Sea Salt

1 tablespoon freshly cracked black peppercorns

1 tablespoons Old Bay seasoning

1 tablespoons coarse sea salt

Directions:

Peel and quarter two large sweet onions, put onions in the bottom of the Instant Pot

Rinse and pat dry the pork shoulder country style ribs with a paper towel.

In a bowl, mix seasoning and evenly coat the pork with using all of the seasonings.

Place the meat on top of the onions.

Put the Instant Pot lid on and lock it into place.

Switch the vent nozzle to close and select the Meat|Stew cooking option.

When the time has expired safely vent the Instant Pot.

Using a pair of tongs remove pork shoulder country style ribs and place them on a cutting board, cut the meat off of the bones and chop into bite-size pieces.

Fill a measuring cup with 1 1/2 cup of the pork broth.

Place the chopped pork back into the remaining warm broth in the Instant Pot and cover with the lid.

Vegetables

Ingredients:

2 tablespoons extra virgin olive oil

2 cups cabbage, chopped

1 1/2 cups carrots, sliced

1 cup celery hearts with leaves, sliced

1 cup sweet potatoes, cut into 1-inch cubes

1 cup leeks, sliced

3 cloves garlic, minced

1/2 teaspoon sea salt

3/4 teaspoon freshly cracked black peppercorns

1/3 cup parsley, chopped, reserved (use at the end to build the bowls)